Dry Curry, No. 2

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (7)
  1. Grease a frying pan with butter.
  2. Slice a raw onion thin; mince a raw potato and the red of a raw carrot.
  3. Fry the onion in the frying pan and let it brown nicely, adding some curry powder.
  4. Put the browned onion into a clean stew-pan with the raw vegetables and 1/2 boned sole pulled in pieces or some chicken.
  5. Let all cook till tender (if fish 1/2 hour, if chicken 1 1/2 hours).
  6. The dish should be dry, resembling "au gratin" when turned out.
  7. Do not add stock; the ingredients' own juices should suffice.
Original Text
Dry Curry, No. 2, of Uncooked Sole or Chicken. (Mrs. Brandreth. 1879.) Grease a frying pan with butter. Slice a raw onion thin; mince a raw potato and the red of a raw carrot. Fry the onion in the frying pan and let it brown nicely, adding some curry powder; then put it into a clean stew- pan with the raw vegetables and ½ boned sole pulled in pieces or some chicken. Let all cook till tender (if fish ½ hour, if chicken 1½). It must be dry—i.e., look when turned out much as if “au gratin.” Do not add stock to this recipe, its own juices should suffice. Rice is served apart.
Notes
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